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Korean BBQ Meatballs: A Delicious & Easy Recipe

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Savory and slightly spicy Korean BBQ Meatballs made with ground beef and pork, coated in a homemade Korean BBQ sauce. Perfect as an appetizer or main course!

Ingredients

Scale
  • 1.5 lbs ground beef (80/20 blend recommended)
  • 1/2 lb ground pork
  • 1 cup panko breadcrumbs
  • 1/2 cup finely chopped yellow onion
  • 4 cloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • 1 large egg, lightly beaten
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 teaspoon gochujang (Korean chili paste, adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons gochujang (Korean chili paste, adjust to taste)
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon gochugaru (Korean chili flakes, optional)
  • 1/4 cup water (or more, to adjust consistency)
  • Sesame seeds
  • Chopped green onions
  • Gochujang drizzle

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, gently combine ground beef and pork. Add finely chopped onion, minced garlic, and grated ginger. Pour in beaten egg, soy sauce, sesame oil, and brown sugar. Add gochujang and black pepper. Gently fold in panko breadcrumbs until just combined.
  2. Chill the Mixture: Cover and refrigerate the meatball mixture for at least 30 minutes.
  3. Make the Korean BBQ Sauce: In a medium saucepan, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, gochujang, minced garlic, and grated ginger. Add gochugaru if desired.
  4. Simmer the Sauce: Bring the sauce to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 10-15 minutes, or until thickened. Adjust consistency with water if needed. Taste and adjust seasonings. Keep warm or cool.
  5. Cook the Meatballs (Choose one method):
    • Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Form meatballs and arrange on the sheet. Bake for 20-25 minutes, or until cooked through (internal temperature of 165°F/74°C).
    • Pan-Frying: Heat oil in a large skillet over medium heat. Form meatballs and brown on all sides. Reduce heat to low, cover, and cook for 10-15 minutes, or until cooked through (internal temperature of 165°F/74°C).
    • Air Frying: Preheat air fryer (if necessary). Form meatballs and arrange in the air fryer basket in a single layer. Air fry at 375°F (190°C) for 12-15 minutes, or until cooked through (internal temperature of 165°F/74°C). Shake the basket halfway through.
  6. Combine Meatballs and Sauce: In a large bowl, combine the cooked meatballs and the Korean BBQ sauce. Toss to coat evenly.
  7. Garnish (Optional): Garnish with sesame seeds, chopped green onions, and a drizzle of gochujang.
  8. Serve: Serve immediately as an appetizer or main course.

Notes

  • For the best flavor and moisture, use an 80/20 blend of ground beef.
  • Don’t overmix the meatball mixture, as this can result in tough meatballs.
  • Adjust the amount of gochujang to your spice preference.
  • Chilling the meatball mixture helps the flavors meld and the meatballs hold their shape.
  • Panko breadcrumbs are preferred over regular breadcrumbs for a lighter texture.
  • The Korean BBQ sauce is versatile and can be used on other dishes.
  • Meatballs can be cooked using baking, pan-frying, or air frying methods.
  • Ensure meatballs reach an internal temperature of 165°F (74°C) for food safety.

Find it online: https://anasrecipes.com/korean-bbq-meatballs/